re: School me on paella

I used a heavy stainless steel All Clad skillet with a tight fitting lid. Technicall, if you're using Bomba or Calsparra rice, you can probably get away with cooking it uncovered (in the traditional manner, which uses more stock). I didn't have "proper" rice, and I find that my long grain doesn't hydrate as easily when cooked uncovered--the top layer always stays crunchy. So I cover it. You can try it uncovered......

Nonstick is no good, bc you want the little bit of crust that develops at the bottom. I've seen gigantic wide pans used for paella in street markets in France & in London...impressive, and somehow it always turns out fine. But those guys use lots of liquid & then cook off what remains once the rice is tender.